You're the first person to notice that! We used to jam Chalino in a kitchen I worked in years ago and anytime I hear his music I get the sudden urge to cook! I still listen to him when I'm testing recipes at home. Good stuff.
@@farmageddon At first I thought it was one of your camera person, wearing the shirt. Then I watched it a few more times, I got it, yep that's you!!👍👍✌️
@@farmageddonyou got low salt low calorie meals my dad can’t eat Salt (to much of it makes him swell and retain water dangerous ) I need more recipes for my old man XD Mabie do a no salt series’s
I watch a lot of food content on TH-cam and no one does the level of explanation that you do. From comparing the different brands of an item, to explaining the subtle differences (if any), to offering easier-to-find substitutions, to the reasons why a cooking method/technique is employed. The list goes on and on. Very much appreciated! I also appreciated the "squash the Mongolian beef" comment. 😄 Your channel needs to blow up in popularity. You deserve it!!
Some channel does go into detail but most of them are not fluent in English or having the adequately video editing skill to make the video interesting to viewer. This channel strikes that perfect balance
Testing potato starch, corn starch and egg only in a side by side comparison - plus truly epic research on each component. THIS is why i'm a subscriber
I love this level of explanation on velvetting the meat. I really have to give Jason props for going undercover at PF Changs, learning their ways, infiltrating their network and bringing back this recipe.
THANK YOU for finally displaying what it means to cut either against the grain or with grain. That part has confused me for years and your demonstration and explanation made it so easy to understand.
This recipe was BOMB. I just followed every step including the 24 hour alkaline marinade and the overnight velveting. Managed to get my hands on almost all the branded ingredients, except used a different mushroom dark soy sauce and a vegan oyster sauce. Sooooo good, thanks so much! Felt like I learned so much doing this (including the minced garlic hack) and the beef was so tender and tasty at the end. Thank you!!!
It should also be said, Mongolian Beef is one of the only dishes popularized by Chinese-American restaurants to cross the Pacific and be a major hit back in the PRC.
This recipe pretty much sums up the recipe for PF Changs Mongo Beef. I was a Sous Chef at PF and this recipe is as close as it gets! Good job on the video.
@@nancy9478 Lee Kum Kee has some gluten free soy sauce. You could probably sub in a mushroom-based sauce for the oyster sauce, e.g. vegan oyster sauce. Michiu made without any wheat exists, and failing that you should be able to find another suitable rice-based wine. Other than those ingredients, I don't see any problems making it gluten and seafood free.
Your videos always surprise me; I click on a random video of yours after having forgotten about your channel for a while, with a poker face, but you immediately give me something I was NOT expecting and I smile. Every time. I love being so delighted and surprised by a really focused, inspired, unique content creator. Such a great channel. Your videos are fantastic. Thank you for being yourself and coming at things from such an inspired, fascinating angle every time.
THANK YOU for explaining the baking soda's off flavor and to use it in a brine rather than dry. I get such a nasty off taste from velveting with it and NOW I understand how to avoid that! I am so happy! 🤣✌
I love this channel because you put so much time and thought into your videos. You stand out from most recipe channels because you truly seek the best version of a recipe by trying out different brands of the same ingredients or test out slight variations in ingredients to see what produces the best result. It takes so much time and effort to do that and it doesn’t go unnoticed! I also appreciate how you show us the exact brand to buy and I like how you include both the teaspoons/ tablespoon/ cup measurements as well as the gram measurements which is most important to replicating the recipe. I absolutely love your cooking videos because of this! Keep up the good work Jason 😁
What else can I say about Jason that I haven’t already said? This guy is an amazing resource of recipes, with incredible detail and explanations behind every step. Literally every item I’ve made via his instructional videos has turned out spot on. This recipe looks like another home run. Thanks again, Jason!
I like that you show the exact ingredients to buy. I have a big Asian market nearby, but I get overwhelmed in there and I don’t know what to buy. I haven’t had this dish from PF Changs but I have tried it in other restaurants. Thanks for this recipe! Although it does seem like it will take a while, with all the marinating, velveting, re-hydrating garlic, etc.
Incredible video with such detail...its like you have a question and then you answer it so specifically just a few seconds later. It's like you know what the amateur cooks are going to ask before they ask and what the next questions will lead too. Excellent videos and bravo on the teaching and research.
Some additional info. The alkaline marinade is new from when I worked there but the "slurry" we used to velvet the proteins was egg, corn starch, white pepper, and some oil. Sesame is also a sesame/canola blend. But otherwise everything is about right on.
Yea I have an older employee handbook with the recipes and it doesn't mention egg whites. So I wonder if they changed it over time. My book is over 20yrs old.
Super nice. Learning all these techniques really builds my ambition but it also makes me appreciate all the fine ingredients that go into delicious Asian dishes.
WOW! A detailed but direct to the point recipe showing exactly how to prepare this dish. Rare on TH-cam to have a well done video as this is. New Subscriber!
You are the best food channel ever for Asian foods man! Your explanations are EXACTLY the kind I need! You've answered every possible question and did comparisons and substitutions, what more can someone ask?
I normally am not a fan of any chain restaurants outside a couple burger ones. PF Chang's is pretty much one of my favorite restaurants period and I worked in restaurants for most of my life and a lot of really high end ones. I don't eat out very often at restaurants because I know I can cook better than most and have better ingredients most of the time, but I just really enjoy this restaurant's food. My super rich old boss used to use me as a valet and we would always stop there and have a vodka rocks before eating. Might be why I look at the place so fondly now.
This just came up in my feed. Mr. Farmer, you are so ridiculously good at explaining and giving all the details, tips and tricks. Thank you. Looking forward to upping my game, Farmer style.
I made this today. Success!! Very tender and flavor very close. At $25 per order, a couple of more servings and I’ll more than break even on cost…..thank you, thank you, thank you. My family loves mongolian beef
I've been to Mongolia and yeah, not even remotely close to their cuisine. [Count me not a fan of Mongolian food 😆]. ☆ Love your level of detail especially for products! Your channel is what FoodTV used to be back in the day for technique. Teaching, not contests. Love it!
Incredible recipe and explanations- just made this and am super impressed by the flavor and accuracy of the recipe. If Mr.Farmer ever writes a recipe book, I’ll be first in line to buy. Thank you!
Thank you Jason! Your video's are always so interesting as well as educational. I love Mongolian beef, but hate going out to restaurants. I will try this myself. We have an Asian market just a few miles down the road.
What a fantastic video, dude. Instant subscribe. Love how detailed you get, the accompanying google doc, production quality - you've got it all. Thanks for sharing with us!
I just came across your channel by accident because TH-cam played the next video and your video was it. I got to say, you explain stuff so idiots like me can understand and i love to cook. So the way you explain stuff does help. You earned a subscribe from me, sir. I watch so many cooking shows and i just love to learn awesome techniques and learn new things. I love when people eat my food that i cook and praise it. It is such a nice feeling when they ask you to cook something because they enjoyed it. Plus, Mongolian beef is one of my favorite Chinese foods lol.
First comment ever on a recipe video but had to mention this guy absolutely nailed it and I really liked his analysis. Delicious meal tonight and will try another one of his videos soon.
This dish was fabulous!!! Like a said in a previous post, Ive never been to a PFChangs and probably never will because I prefer home cooked food and I enjoy cooking. I had everything needed for this recipe and Its delicious. From the marinade, to the velveting to the finished dark sauce, this was so beefy and flavorful and tender. WOW!! Thank you so much for breaking it down for us. Incredible!!
Dude, thank you for giving me step by step instructions to a great receipe. That was so detailed. Also told me why steps are done in such a way. Great job. I will now subscribe.
I love how using baking soda as a marinade and potato starch to help with the cooking. I cooked it using my wok. l added leeks, mushrooms and carrots. I would suggest cutting the beef into very small pieces. I think almost any soy sauces will work. Great job doing this video!
THANK YOU, for trying all three types: potato starch, corn starch and the egg mixture for your marinade! Now, I won't waste time on the egg mixture and I won't have to wonder if, in choosing one of the two starches would the alternative have been better! Which, I must say, wondering is a bit nerve-wracking. So, again thank you -you could have taken the easy way out, and not gone to all the trouble, but you didn't!
Ahh -- good tip about using baking soda in the brine instead of directly. I was completely avoiding baking soda because I am sensitive to the awful taste it gives meat -- but I've never tried using it as a brine. Hmm - definitely something to try. Thanks.
I am thrilled with your explanation and precise branding and the why. You don't know how many times I've walked over to the soy sauce section in my Asian markets and don't know what to pick. Thank you!
Wow. Best cooking video I've seen -- and I've seen A TON! Exceptional explanations, comparisons, options/substitutions. I'm seriously, well, gobsmacked! Well done and a subscription completely earned! Looking forward to watching more and thank you!
Omg omg omg!!! YES I HOPE YOURE DOING A SERIES ON PF CHANGS!! Jason. Please do Changs Spicy Chicken. I've been searching for an accurate recipe for years. No luck. Thank you again for your fantastic work. I've shared your channel with all my friends!
@@farmageddon ahhh oh my gosh thank you for the reply! It is one of their more popular dishes on the menu next to the Mongolian Beef. Ive seen people mention it is strictly coated with potato starch....but the one time I tried that method it was not accurate.... I've made a few of your recipes so far and they are always on point ❤️. Thank you again for your time and consideration!!!
I just found you and subbed while watching this first video. Great job! Very concise, informative and well made. Can't wait to try it. I'd love to see your version of pad thai! Thank you...
Omg I did it. This recipe is amazing. For the neutral oil I used coconut oil and it was a perfect addition. The pairing of the hint of coconut with a sprinkle of roasted seseme seeds was just fantastic. Better than pf changs if you ask me. Thank you for this recipe.
I didn't have the ingredients to make this recipe but I prepped the beef the same way and made beef and broccoli over white rice. That was some tender beef and did taste like a restaurant made it. I was impressed.
Praise you Jason! I love your channel for a few reasons but one at the top of the list is, details, details, details and magnificent recipes! 🙏🙏 I can't thank you enough ☺☺ Could you please make a video on Spring Rolls with meat and veggies (smooth thin wrappers like Lumpia).
Let me just say I made this recipe last week and I didn’t rinse my meat and I thought it tasted phenomenal. However, when I made it again last night I rinsed the meat and let me tell you, it really does make a HUGE difference .super tender and the flavor really seemed to penetrate the meat.
Your Benihana chicken fried rice has been a favourite here and now I can’t wait to try this one! As usual, a well put together and very informative video! Thanks for all you do mate it’s much appreciated!
I just found your channel and subscribed. I love mongolian beef and will try this, we have great Asian markets here in Toronto and will have no problem finding these ingredients.
I made this with some changes and it came out really good :) will def make again. changes I made (only because its what i had at home) -used skirt steak -used all one type of soy sauce, no low sodium, mushroom or dark (just regular kikkoman) -shaoxing wine instead of michiu -used fish sauce instead of oyster -minced garlic instead of dehydrated -marinaded for 3ish hours also, i still got that off flavor because of the baking soda... usually when i use baking soda for tenderizing, i rinse the beef really really well after, I recommend doing that after your marinade
Just made this and yea the recipe is so spot on. Even the weird oily saucey residue left over on the plate when you are done eating looks exactly like at pf changs. Only thing I would change for the next time I make it is to fry the meat a little longer, maybe 2.5mins and more scallion tops, they are delicious. Bravo sir.
I just gathered all the ingredients for this recipe! As a seasoned "chinese by feel" home-chef, who makes a very sought-after (without a recipe) mongolian beef, I had trouble recreating my family's favorite versions because every time the dish would taste slightly different. Against everything I believe in, I'm setting out my brand new measuring spoons, and want to see if I can recreate this! Will update!
@@alexrekzu4079 I feel the soy marinade process was a bit wasteful and yielded a beef that was a little bit soggy, and the patting dry of the beef after straining from the marinade was cumbersome. The finished product was delicious, and very similar to PF changs! I, however, will continue my “lazy” velvet into where I toss the beef, a smidge of baking soda, potato starch, an egg white, a splash of cooking wine and soy sauce, and a dash white pepper and mix this battered meat around (rest for 1hr), then proceed to fry or “pass through the oil”
Do you have any tips for Chinese chicken and broccoli? I'd love to see a video on that. Especially breaking down how to perfect both the white sauce and brown sauce
I just made this, Jason - and.... wow. It was so good! I haven't had the PF Chang's version in probably 25 years so I don't have anything to compare it to, but it doesn't matter, because it was absolutely amazing. The only differences for me were that I used the white parts of the green onion along with the garlic to flavor the oil (I had to use them for something). I also avoid low-sodium soy sauce and I always have Pearl River Bridge light soy sauce on-hand. It did leave the dish a _tiny_ bit on the salty side, but not enough to hurt it at all. I might use a touch less in the marinade next time and slightly less in the dark sauce (with some extra dark soy sauce to make up for it.) +1 for the LKK Premium Oyster sauce, too - there's really no comparison. A+ recipe - I made enough for two days of leftovers, but I'm super tempted to just eat the whole thing right now.
I do this recipe a lot. I hydrate some chineses dried red peppers ( about 2-3) then mince them into the dark sauce. Also, I like the look and texture of some roasted sesame seeds- which I add at the same time as the sesame oil. Yum
Ok, I have never eaten at PF Changs (these kinds of places are like an hour away from me nor do I have disposable cash to eat out). I seldom eat beef and tend to eat A LOT of pork because, living in Iowa, the pork prices are incredible cheap ($1.99 a lb on sale for boneless pork loin I can trim and slice for recipes - I only have $300 a month for food). That being said, I did this recipe with pork, having no idea how this was going to taste or even how it was supposed to taste lol.. all I can say, is this was phenomenal!! The flavors lended itself quite well to pork and I am just beside myself knowing I have something new to add to my recipe rotation (also did your fried rice and it is so delicious)!! Thank you thank you thank you thank you thank you!!
Agreed, I worked at Pei Wei ages ago, but a lot of the dishes were exactly the same, the only difference that I can think of is that we used a corn starch slurry and did not add sesame oil directly into the meat instead we placed it on the outside edge of the wok and let it roll down and burn off a little
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
Wanna learn how to make world-class beef pho at home? Check out this video: th-cam.com/video/wcGwrSZFoQ8/w-d-xo.htmlsi=nQ7FmlcDy59FvbN9
You're awesome man 😊😊😊
Hey Jason Farmer!, at 2:22 I like Chalino Sanchez t-shirt!!👍👍✌️🫡🫡
You're the first person to notice that! We used to jam Chalino in a kitchen I worked in years ago and anytime I hear his music I get the sudden urge to cook! I still listen to him when I'm testing recipes at home. Good stuff.
@@farmageddon At first I thought it was one of your camera person, wearing the shirt. Then I watched it a few more times, I got it, yep that's you!!👍👍✌️
@@farmageddonyou got low salt low calorie meals my dad can’t eat Salt (to much of it makes him swell and retain water dangerous )
I need more recipes for my old man XD
Mabie do a no salt series’s
I watch a lot of food content on TH-cam and no one does the level of explanation that you do. From comparing the different brands of an item, to explaining the subtle differences (if any), to offering easier-to-find substitutions, to the reasons why a cooking method/technique is employed. The list goes on and on. Very much appreciated!
I also appreciated the "squash the Mongolian beef" comment. 😄 Your channel needs to blow up in popularity. You deserve it!!
seriously, YT algorithm does him dirty, he should have blown up with how amazing these vids and instructions are
Thank you! I sincerely appreciate your kind words! It really means a lot!
@@farmageddon Well deserved!
“ he da best! “ - DJ Fried Rice
Some channel does go into detail but most of them are not fluent in English or having the adequately video editing skill to make the video interesting to viewer. This channel strikes that perfect balance
Don't change a thing Jason, your videos are great. Explanatory and entirely useful.
Testing potato starch, corn starch and egg only in a side by side comparison - plus truly epic research on each component. THIS is why i'm a subscriber
I love this level of explanation on velvetting the meat. I really have to give Jason props for going undercover at PF Changs, learning their ways, infiltrating their network and bringing back this recipe.
THANK YOU for finally displaying what it means to cut either against the grain or with grain. That part has confused me for years and your demonstration and explanation made it so easy to understand.
This recipe was BOMB. I just followed every step including the 24 hour alkaline marinade and the overnight velveting. Managed to get my hands on almost all the branded ingredients, except used a different mushroom dark soy sauce and a vegan oyster sauce.
Sooooo good, thanks so much! Felt like I learned so much doing this (including the minced garlic hack) and the beef was so tender and tasty at the end. Thank you!!!
Just curious why you would use vegan oyster sauce but still add beef?
I've been looking for this for so long. I love your work and how you've done all the research to get it as authentic as possible. Thank you.
Thank you for watching!
It should also be said, Mongolian Beef is one of the only dishes popularized by Chinese-American restaurants to cross the Pacific and be a major hit back in the PRC.
I love all of the small comparisons between different methods/ingredients. It’s like you have a whole test kitchen working for you.
This recipe pretty much sums up the recipe for PF Changs Mongo Beef. I was a Sous Chef at PF and this recipe is as close as it gets! Good job on the video.
Thank you, sir! I appreciate you!!
Now to make it gluten free and fish free, we have allergic kids that want good chinese food.
@@nancy9478 Lee Kum Kee has some gluten free soy sauce. You could probably sub in a mushroom-based sauce for the oyster sauce, e.g. vegan oyster sauce. Michiu made without any wheat exists, and failing that you should be able to find another suitable rice-based wine. Other than those ingredients, I don't see any problems making it gluten and seafood free.
@@nancy9478those little nerds can eat it and deal with it
Your videos always surprise me; I click on a random video of yours after having forgotten about your channel for a while, with a poker face, but you immediately give me something I was NOT expecting and I smile. Every time. I love being so delighted and surprised by a really focused, inspired, unique content creator. Such a great channel. Your videos are fantastic. Thank you for being yourself and coming at things from such an inspired, fascinating angle every time.
Thank you! That is incredibly kind!
@@farmageddon You're just so self-propelling and focused-- how could I not be both educated, entertained AND inspired to cook at the same time? ✨✨✨☺
THANK YOU for explaining the baking soda's off flavor and to use it in a brine rather than dry. I get such a nasty off taste from velveting with it and NOW I understand how to avoid that! I am so happy! 🤣✌
I love this channel because you put so much time and thought into your videos. You stand out from most recipe channels because you truly seek the best version of a recipe by trying out different brands of the same ingredients or test out slight variations in ingredients to see what produces the best result. It takes so much time and effort to do that and it doesn’t go unnoticed! I also appreciate how you show us the exact brand to buy and I like how you include both the teaspoons/ tablespoon/ cup measurements as well as the gram measurements which is most important to replicating the recipe. I absolutely love your cooking videos because of this! Keep up the good work Jason 😁
Thank you!! I sincerely appreciate you!!
What else can I say about Jason that I haven’t already said? This guy is an amazing resource of recipes, with incredible detail and explanations behind every step. Literally every item I’ve made via his instructional videos has turned out spot on. This recipe looks like another home run. Thanks again, Jason!
Thank you!! I sincerely appreciate your kind words!
I like that you show the exact ingredients to buy. I have a big Asian market nearby, but I get overwhelmed in there and I don’t know what to buy. I haven’t had this dish from PF Changs but I have tried it in other restaurants. Thanks for this recipe! Although it does seem like it will take a while, with all the marinating, velveting, re-hydrating garlic, etc.
Thank you! I'm glad you enjoyed the video!!
Incredible video with such detail...its like you have a question and then you answer it so specifically just a few seconds later. It's like you know what the amateur cooks are going to ask before they ask and what the next questions will lead too. Excellent videos and bravo on the teaching and research.
Some additional info. The alkaline marinade is new from when I worked there but the "slurry" we used to velvet the proteins was egg, corn starch, white pepper, and some oil. Sesame is also a sesame/canola blend. But otherwise everything is about right on.
Yea I have an older employee handbook with the recipes and it doesn't mention egg whites. So I wonder if they changed it over time. My book is over 20yrs old.
Super nice. Learning all these techniques really builds my ambition but it also makes me appreciate all the fine ingredients that go into delicious Asian dishes.
what's up, brother! great to see you again!
Current King of this style of video. Long may he reign
Dude! This is the ONE! flavor is absolutely spot on, I'm blown away how good this is! Thank you so much for posting this!! 😊
Glad you liked it!
Engaging in-depth presentation! The details provided make me feel confident trying to prepare something on the exotic side of my experience.
WOW! A detailed but direct to the point recipe showing exactly how to prepare this dish. Rare on TH-cam to have a well done video as this is. New Subscriber!
FINALLY thank you i've been looking for this recipe all over the internet!
It's not often I subscribe to someone after only watching one video but today is one of those times. amazing work
Thank you! I sincerely appreciate your support!
@randomguy9886 I’m doing the same. Mongo Beef was my favorite dish the 3 years I worked at PF Chang’s and this guy got it perfect.
You are the best food channel ever for Asian foods man! Your explanations are EXACTLY the kind I need! You've answered every possible question and did comparisons and substitutions, what more can someone ask?
Thank you!
@@farmageddon You're most welcome! 😄
I normally am not a fan of any chain restaurants outside a couple burger ones. PF Chang's is pretty much one of my favorite restaurants period and I worked in restaurants for most of my life and a lot of really high end ones. I don't eat out very often at restaurants because I know I can cook better than most and have better ingredients most of the time, but I just really enjoy this restaurant's food. My super rich old boss used to use me as a valet and we would always stop there and have a vodka rocks before eating. Might be why I look at the place so fondly now.
Thank you!! This has always been my favorite PFC dish!
This looks amazing! Again, truly appreciate the next level explanations and going to lengths of making the sauce with two different soy sauce brands.
This just came up in my feed. Mr. Farmer, you are so ridiculously good at explaining and giving all the details, tips and tricks. Thank you.
Looking forward to upping my game, Farmer style.
I made this today. Success!! Very tender and flavor very close. At $25 per order, a couple of more servings and I’ll more than break even on cost…..thank you, thank you, thank you. My family loves mongolian beef
Jason your videos are so perfectly clear and concise. I will always watch you now that I just discovered you.🇨🇦🥰
I've been to Mongolia and yeah, not even remotely close to their cuisine. [Count me not a fan of Mongolian food 😆]. ☆ Love your level of detail especially for products! Your channel is what FoodTV used to be back in the day for technique. Teaching, not contests. Love it!
Great video as always Jason. Thanks for putting out consistently high quality!
Thank you!! I sincerely appreciate your support! :)
Wow. this was a great video. I'm glad this came up on my feed. Nice to meet you Jason. Thanks.
Incredible recipe and explanations- just made this and am super impressed by the flavor and accuracy of the recipe. If Mr.Farmer ever writes a recipe book, I’ll be first in line to buy. Thank you!
For those who don't know, Lee kum kee is a Chinese style so and Kikoman is a more Japanese style soysauce, both are good. I use both
Thank you Jason! Your video's are always so interesting as well as educational. I love Mongolian beef, but hate going out to restaurants. I will try this myself. We have an Asian market just a few miles down the road.
What a fantastic video, dude. Instant subscribe. Love how detailed you get, the accompanying google doc, production quality - you've got it all. Thanks for sharing with us!
I'm always so impressed by your recipes, I am definitely giving this a try!
I just came across your channel by accident because TH-cam played the next video and your video was it. I got to say, you explain stuff so idiots like me can understand and i love to cook. So the way you explain stuff does help. You earned a subscribe from me, sir. I watch so many cooking shows and i just love to learn awesome techniques and learn new things. I love when people eat my food that i cook and praise it. It is such a nice feeling when they ask you to cook something because they enjoyed it. Plus, Mongolian beef is one of my favorite Chinese foods lol.
The attention to detail is amazing. Great work
First comment ever on a recipe video but had to mention this guy absolutely nailed it and I really liked his analysis. Delicious meal tonight and will try another one of his videos soon.
Hey, thanks man! I’m glad you enjoyed the recipe!
This dish was fabulous!!! Like a said in a previous post, Ive never been to a PFChangs and probably never will because I prefer home cooked food and I enjoy cooking. I had everything needed for this recipe and Its delicious. From the marinade, to the velveting to the finished dark sauce, this was so beefy and flavorful and tender. WOW!! Thank you so much for breaking it down for us. Incredible!!
I'm glad you liked it!
@@farmageddon can't wait to make it again. !!
You have no idea how addictive that beef is. I'm so glad I can make it at home now!
OMG were has this channel been all my diet The algo gods needs to bless this guy my new favorite place to come can't wait to see what's next
"A true marvel of international culinary cooperation", that was gold and this dish looks amazing!
thank you, Chef! and congrats on your recent success! I'm very happy for you!!
@@farmageddonThanks Chef, I appreciate it!
These are the recipes in depth I love so so much!!❤
Thanks Jason!
Your videos are so detailed and perfectly done! I’m new to your channel and I’m addicted. 😋
Thank you, Terry! I sincerely appreciate you!! :)
Dude, thank you for giving me step by step instructions to a great receipe. That was so detailed. Also told me why steps are done in such a way. Great job. I will now subscribe.
I live in the US but have never been to a PF Changs..however, this looks solid and Im making it today. Thanks so much! ❤
Thank you so much, Jason. You are a true treasure!
Great flavor, thanks for this!
I made this and can confirm it tastes PHENOMENAL! follow the recipe you wont regret it.
I love how using baking soda as a marinade and potato starch to help with the cooking. I cooked it using my wok. l added leeks, mushrooms and carrots. I would suggest cutting the beef into very small pieces. I think almost any soy sauces will work. Great job doing this video!
THANK YOU, for trying all three types: potato starch, corn starch and the egg mixture for your marinade! Now, I won't waste time on the egg mixture and I won't have to wonder if, in choosing one of the two starches would the alternative have been better! Which, I must say, wondering is a bit nerve-wracking. So, again thank you -you could have taken the easy way out, and not gone to all the trouble, but you didn't!
Thank you! I sincerely appreciate your support! :)
Your videos are always top notch. Thanks so much for all the research and production value. Great video as always.
thank you!!
Ahh -- good tip about using baking soda in the brine instead of directly. I was completely avoiding baking soda because I am sensitive to the awful taste it gives meat -- but I've never tried using it as a brine. Hmm - definitely something to try. Thanks.
Yes!! PF has fallen off, but the texture and flavor of that dish is next level. Trying this tonite Jason. Thanks.
Lucky Jason.
I am thrilled with your explanation and precise branding and the why. You don't know how many times I've walked over to the soy sauce section in my Asian markets and don't know what to pick. Thank you!
Wow. Best cooking video I've seen -- and I've seen A TON! Exceptional explanations, comparisons, options/substitutions. I'm seriously, well, gobsmacked! Well done and a subscription completely earned! Looking forward to watching more and thank you!
Omg omg omg!!! YES I HOPE YOURE DOING A SERIES ON PF CHANGS!! Jason. Please do Changs Spicy Chicken.
I've been searching for an accurate recipe for years. No luck. Thank you again for your fantastic work. I've shared your channel with all my friends!
I’ll look into the spicy chicken. I’ve never had it before, but it sounds good!
@@farmageddon ahhh oh my gosh thank you for the reply! It is one of their more popular dishes on the menu next to the Mongolian Beef.
Ive seen people mention it is strictly coated with potato starch....but the one time I tried that method it was not accurate....
I've made a few of your recipes so far and they are always on point ❤️. Thank you again for your time and consideration!!!
Excellent information here Jason, thanks for your thoroughness & detail!
This video is absolutely loaded with awesome content. I learned a lot. Well done.
I just found you and subbed while watching this first video. Great job! Very concise, informative and well made. Can't wait to try it. I'd love to see your version of pad thai! Thank you...
Omg I did it. This recipe is amazing. For the neutral oil I used coconut oil and it was a perfect addition. The pairing of the hint of coconut with a sprinkle of roasted seseme seeds was just fantastic. Better than pf changs if you ask me. Thank you for this recipe.
I'm glad you liked it! I'll definitely do the Kung Pao chicken very soon!
You are a gift. This was so impressive and informative. Thank you
thank you!
The best Oyster sauce, the one with the Mom and child on the label. So good, fantastic video!!
I didn't have the ingredients to make this recipe but I prepped the beef the same way and made beef and broccoli over white rice. That was some tender beef and did taste like a restaurant made it. I was impressed.
Praise you Jason! I love your channel for a few reasons but one at the top of the list is, details, details, details and magnificent recipes! 🙏🙏 I can't thank you enough ☺☺ Could you please make a video on Spring Rolls with meat and veggies (smooth thin wrappers like Lumpia).
Why, thank you! I'll put Spring Rolls on my research list!!
I love how you eat the whole plate at the end. I couldn't have restained myself either.
Another really good video 👍🏻 I hope it helps people out in the future to become better cooks themselves.
Let me just say I made this recipe last week and I didn’t rinse my meat and I thought it tasted phenomenal. However, when I made it again last night I rinsed the meat and let me tell you, it really does make a HUGE difference .super tender and the flavor really seemed to penetrate the meat.
Your Benihana chicken fried rice has been a favourite here and now I can’t wait to try this one! As usual, a well put together and very informative video! Thanks for all you do mate it’s much appreciated!
Thank you!! I sincerely appreciate you!
Oh em gee!!! This looks so velvety and so good. I'll throw these over some noodles. 😋
Angela!! It’s so lovely to see you!!
I just found your channel and subscribed. I love mongolian beef and will try this, we have great Asian markets here in Toronto and will have no problem finding these ingredients.
Killing it again Jason!!! I can't wait to see Kung Pao Chicken and Beef and Broccoli!!
I made this with some changes and it came out really good :) will def make again.
changes I made (only because its what i had at home)
-used skirt steak
-used all one type of soy sauce, no low sodium, mushroom or dark (just regular kikkoman)
-shaoxing wine instead of michiu
-used fish sauce instead of oyster
-minced garlic instead of dehydrated
-marinaded for 3ish hours
also, i still got that off flavor because of the baking soda... usually when i use baking soda for tenderizing, i rinse the beef really really well after, I recommend doing that after your marinade
i now trust your recipes... pho is next... and for that i will make sure i get all of the specific ingredients🤩
Just made this and yea the recipe is so spot on. Even the weird oily saucey residue left over on the plate when you are done eating looks exactly like at pf changs. Only thing I would change for the next time I make it is to fry the meat a little longer, maybe 2.5mins and more scallion tops, they are delicious. Bravo sir.
Nice! Glad you liked it!
I just gathered all the ingredients for this recipe! As a seasoned "chinese by feel" home-chef, who makes a very sought-after (without a recipe) mongolian beef, I had trouble recreating my family's favorite versions because every time the dish would taste slightly different. Against everything I believe in, I'm setting out my brand new measuring spoons, and want to see if I can recreate this! Will update!
how was it?
@@alexrekzu4079 I feel the soy marinade process was a bit wasteful and yielded a beef that was a little bit soggy, and the patting dry of the beef after straining from the marinade was cumbersome. The finished product was delicious, and very similar to PF changs! I, however, will continue my “lazy” velvet into where I toss the beef, a smidge of baking soda, potato starch, an egg white, a splash of cooking wine and soy sauce, and a dash white pepper and mix this battered meat around (rest for 1hr), then proceed to fry or “pass through the oil”
@@raynasaberI’ll try that too, thank you
SUBSCRIBED!!!!! Such a great presentation. Thank you. Can't wait to try it.
This is one of the best cooking videos ever. Well done.
Thank you!
Do you have any tips for Chinese chicken and broccoli? I'd love to see a video on that. Especially breaking down how to perfect both the white sauce and brown sauce
I just made this, Jason - and.... wow. It was so good! I haven't had the PF Chang's version in probably 25 years so I don't have anything to compare it to, but it doesn't matter, because it was absolutely amazing.
The only differences for me were that I used the white parts of the green onion along with the garlic to flavor the oil (I had to use them for something). I also avoid low-sodium soy sauce and I always have Pearl River Bridge light soy sauce on-hand. It did leave the dish a _tiny_ bit on the salty side, but not enough to hurt it at all. I might use a touch less in the marinade next time and slightly less in the dark sauce (with some extra dark soy sauce to make up for it.)
+1 for the LKK Premium Oyster sauce, too - there's really no comparison.
A+ recipe - I made enough for two days of leftovers, but I'm super tempted to just eat the whole thing right now.
That's amazing, Roddie! I'm glad you enjoyed it!
This is one of the best videos like this I've seen. Thank you
Why, thank you!
Incredible amount of research, cooking techniques and filming go into all your videos. End result will be as delicious as yours if you pay attention!
Thank you! I sincerely appreciate your kind words!
Man, you killed it with another one. And this looks more approachable for regular humans than the pho!
Thank you so much Jason! Making this next weekend when my brother comes for visit!:)
NIce!! Tell your brother I say what's up!!
this is literally my favorite pf changs dish
This was my favorite dish to get when I worked at Pei Wei, I'm definitely trying out this recipe.
You're a legend man! Love your content! Huge fan from Colombia! You should try our tres leches cake! 🇨🇴🇨🇴🇨🇴
Wow amazing I’ve wanted to know how they make this for a long time…now I’m running all around my city looking for strange sauces..! Thanks for sharing
Great breakdown of this recipe, Jason!
I do this recipe a lot. I hydrate some chineses dried red peppers ( about 2-3) then mince them into the dark sauce. Also, I like the look and texture of some roasted sesame seeds- which I add at the same time as the sesame oil. Yum
Ok, I have never eaten at PF Changs (these kinds of places are like an hour away from me nor do I have disposable cash to eat out). I seldom eat beef and tend to eat A LOT of pork because, living in Iowa, the pork prices are incredible cheap ($1.99 a lb on sale for boneless pork loin I can trim and slice for recipes - I only have $300 a month for food). That being said, I did this recipe with pork, having no idea how this was going to taste or even how it was supposed to taste lol.. all I can say, is this was phenomenal!! The flavors lended itself quite well to pork and I am just beside myself knowing I have something new to add to my recipe rotation (also did your fried rice and it is so delicious)!! Thank you thank you thank you thank you thank you!!
That's amazing! I'm glad you enjoyed the recipe!
I was delighted to find the exact bottle of the Ideal scene of a Mother and Son Harvesting gargantuan oysters on the label
It's always awesome to see someone with some sort of Chalino Sánchez parafernalia, chingón el compa Jason Farmer!
We used to jam Chalino at a restaurant I worked at years ago! Dude is a legend!
as an indian guy with a chinese wife, this video helps me. thanks!!!!!!
I'm going to try this. Please post more videos please please please 🙏 🙏🙏 I absolutely love your channel
Thank you!! I sincerely appreciate you!! :)
As a former employee for over 3 years I approve of the accuracy 👍🏾
Agreed, I worked at Pei Wei ages ago, but a lot of the dishes were exactly the same, the only difference that I can think of is that we used a corn starch slurry and did not add sesame oil directly into the meat instead we placed it on the outside edge of the wok and let it roll down and burn off a little
What’s the recipe for the Singapore noodles ?? Is it just this “black Sauce?”